WHAT IS NIXTAMAL? Nixtamal is an Aztec word to describe corn that has been partially cooked and treated with calcium hydroxide (otherwise known as cal or lime). Nixtamal can be used for grinding into masa (or corn dough) used for tortillas (finely ground) or tamales (coarsely ground), or can be kept in its whole form to make hominy, typically used in pozole soup.
This process, referred to as nixtamalization, has multiple benefits including enabling the grain to be more effectively ground; increasing protein and vitamin content availability; improving flavor and aroma; reduction of mycotoxins; improvement of digestive system and purifying the body against cancers.
WHO DISCOVERED NIXTAMAL? The ancient process of nixtamalization was first developed in Mesoamerica, where maize was originally cultivated. There is no precise date for when the technology was developed, but the earliest evidence of nixtamalization is found in Guatemala's southern coast, with equipment dating from 1200-1500BCE.
HOW DOES NIXTAMAL IMPACT YOUR HEALTH? The primary nutritional benefits of nixtamal arise from processing with calcium hydroxide. The Aztec Indians learned this simply by paying attention to how their bodies responded when they used corn that had been ground on limestone blocks. Generally speaking -- they experienced non-problematic digestive processing (e.g. no bloating, no pain, regularity in...well, you know, and generally better functioning inner body, strength and spiritual alertness - e.g. brain-food).
HOW DO WE USE NIXTAMAL? The corn used at Tortilleria Nixtamal is a white dent corn provided by Rovey Seed Farm Company in Illinois. It is non-genetically modified and non-transgenic. Rovey Seed applies kosher-certified practices along with an unprecedented process for selecting only the best quality corn for nixtamal production. The nixtamal produced at Tortilleria Nixtamal is used in three ways: 1) newly ground into masa for tortillas and other specialty dishes from the kitchen, 2) more coarsely ground into masa for tamales, and 3) not ground, rather cooked again in tequesquite (tree ash) to make pozole (or what is referred to in the US as hominy).
WHAT IS NIXTAMAL NOT? Nixtamal is not corn flour, added to flour, something found in flour, or harina. The masa used at Tortilleria Nixtamal is 100% corn, e.g.
WE DO NOT INCLUDE ADDITIVES IN ANY OF OUR PRODUCTS
As a result, you have a 100% natural product -- no preservatives, no lard or shortening (as is added to our tortillas), no gluten (again - something found in our tortillas), no salt, no m.s.g, NADA!!!
ONLY THE TASTE OF PURE CORN
Science later discovered that the infusion of cal or lime with corn converts corn's bound niacin (vitamin, B3) to be freed, making it available for absorption into the body. In addition to reducing bad choleserol and elevating good cholesterol, niacin contributes to the regulation of a number of bodily processes, including metabolism and cell repair. Niacin also appears to reduce triglyceride levels in the blood. The alkaline process that occurs for nixtamal also reduces the amount of the protein zein available to the body, which improves the balance among essential amino acids. Additionally, corn naturally contains the following healthy benefits:
Thiamin (vitamin B1) which is used in the metabolism of carbohydrates.
Pantothenic acid (vitamin B5) which helps with physiological functions.
Folate which helps the generation of new cells especially important before and during pregnancy. Vitamin C which fights against diseases
Secondary benefits can arise from the grain's absorption of minerals from the alkali used in preparation. These effects can increase calcium (by 750%, with 85% available for absorption), iron, copper and zinc.
Bottom line is...Our naturally made corn tortillas are incredibly nutritious.